Baked courgettes stuffed with fresh Myzithra cheese and herbs

This a great idea to serve as a first dish during the Summer months when the courgettes are at their best! Simple in ingredients and method and full of aromas and taste! Replace the fresh (sour) Myzithra cheese if you can't find it, with Anthotyro or other soft, semi-salted white cheese

From a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

 

Ingredients (for 4 people):
4 medium tender courgettes
1 small fennel bulb, grated
1 small bunch of dill, finely snipped
250 gr. of fresh (sour) Myzithra cheese (see note on top)
salt
pepper
1-2 tbsp of olive oil

Method:
Fill with some water a medium pot, season with a bit of salt and boil the courgettes for not more than 7-8 minutes, until they get lightly soft (they need to stay al dente). *** The time of boiling depends on how tender they are but definitely they should not boil longer than the indicated time.

In the meantime, put in a bowl the cheese, the dill, the fennel, season with pepper and a bit of salt and mix thoroughly to blend.

When the courgettes are ready, transfer in a colander to drain and allow for a few minutes to cool down.

Preheat the oven to 180°C.

Then cut each in half and carefully discard the inner flesh using a small teaspoon.

Get each half courgette and, using a teaspoon, stuff with the cheese filling. Place in a pyrex dish, drizzle with a bit of olive oil and put in the oven.

Cook for about 10-15 minutes.

Take out of the oven, allow to cool for a few minutes, transfer on a platter and serve.